Main courses/ Winter

Milk-fed veal chops

Milk-fed veal chops

Serves: 4
Preparation: 30 minutes (Cooking: 25 minutes)

Ingredients

  • 2 milk-fed veal chops, 600-700 g each
  • 50 g clarified butter
  • 2 carrots
  • 2 onions
  • 150 g celeriac
  • 2 garlic cloves
  • 4 bay leaves
  • 20 g fresh thyme
  • 10 g sage
  • 500 ml veal stock
  • 40 g chilled butter, cut into small pieces
  • Chopped parsley
  • 1 cup water
  • Fleur de sel and freshly ground black pepper

Instructions

1

Preheat the oven to 180-190°C.

2

Wash and peel the vegetables and dice into 3-cm cubes.

3

Heat the clarified butter in a cast iron casserole and brown the veal chops on both sides.

4

Add the vegetables, garlic and herbs and place in the oven.

5

Calculate 4 minutes of cooking time per 100 g of meat.

6

When cooked, season the meat with salt and pepper and allow it to rest on a warm rack, covered with a plate.

7

Wipe the fat from the bottom of the saucepan and deglaze with a cup of water. Add the veal stock and reduce by half.

8

Strain and return to the heat.

9

Whisk in the cold butter and season to taste.

10

Remove the bone from the veal chop, using a sharp knife, and quickly reheat the meat in the sauce before cutting into 2-3-cm slices.

11

Arrange on plates and pour over a little sauce.

12

Sprinkle with finely chopped parsley.

Notes

The chops can be served with vegetables, such as lentils, or with fried polenta. In truffle season, sprinkle the meat with a julienne of truffes.

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